Stuffed Shrimp With Scampi Sauce And Toffee Apple Dip Recipes

Steps:

• Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
• Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
• Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
• Divide the shrimp among plates or arrange on a platter and serve.

Steps:

• Stuffed Shrimp with Scampi Sauce: 1. Preheat oven to 400°F. 2. Crush fried onions. Chop parsley. 3. Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands). 4. Bake 10-12 minutes or just until shrimp are pink and opaque and stuffing is 165°F. Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve. Toffee-Apple Dip: 1. Cut apples into small pieces; set aside ½ cup apples and ½ cup toffee bits for later use. Combine remaining ingredients (except pita chips) until blended. Transfer dip to serving bowl and chill until ready to serve. 2. Top dip with reserved apples and toffee bits. Arrange chips around dip and serve.

Steps:

• Stuffed Shrimp with Scampi Sauce:.
• Preheat oven to 400°F.
• Crush fried onions. Chop parsley.
• Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands).
• Bake 10-12 minutes or just until shrimp are pink and opaque and stuffing is 165°F Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve.
• Toffee-Apple Dip:.
• Cut apples into small pieces; set aside 1/2 cup apples and 1/2 cup toffee bits for later use. Combine remaining ingredients (except pita chips) until blended. Transfer dip to serving bowl and chill until ready to serve.
• Top dip with reserved apples and toffee bits. Arrange chips around dip and serve.